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snack

Pickled Okra

TIME: 20 MINUTES (not including canning time); SERVES: 4 PINTS
Adapted from Linda Ziedrich’s, The Joy of Pickling

Okra is one of my favorite veggies that we grow (it is our logo, after all). I love okra in all different forms: grilled, roasted, raw, and of course, pickled!

These are fun to pull out at a dinner party in the middle of winter, or give as gifts throughout the season. Most people know okra for its mucilaginous qualities—careful not to cut past the stem and into the pod (where the goo lives), or else the brine will thicken and become very unappetizing. It’s also important to use fresh, smaller okra. Large okra can be tough and fibrous—another unpleasant surprise when chomping on a pickle. It’s best to buy okra at a farmers market, or grow your own! Okra doesn’t keep for more than a few days, so stray away from okra with black or brown spots and soft stems. You want green, crisp pods for the best pickles.

INGREDIENTS

4 cloves garlic, peeled and cut in half
4 small dried or fresh hot peppers (red and yellow varieties are pretty)
4 lemon slices
4 tsp. pickling spice, or a mix of: dill seed, mustard seed, bay leaves (crushed), coriander seed, black peppercorns, allspice, cloves
1 quart water
1 quart apple cider vinegar (5% acidity)
1/4 cup kosher salt (non-iodized)

METHOD

  1. Divide the garlic, lemon, peppers, and spices evenly between 4 sterilized pint jars.

  2. Trim the stems from the okra, but do not cut into the pod itself. Stuff the okra into the jars.

  3. Mix the water, vinegar, and salt together in a saucepan and bring to a boil.

  4. Ladle the hot brine into the jars, leaving about 1/4 inch headspace. If you are not canning them, let the jars cool, then transfer to the fridge. Wait 2 - 3 weeks before eating.

  5. If you are canning, process in a hot water bath for 15 minutes. Store for at least 3 weeks before eating.

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Ginger-Cinnamon Hazelnut Butter

TIME: 30 MINUTES; SERVES: 3/4 CUP
Adapted from the ‘Minimalist Baker’

If you have a high-quality food processor or blender, you can make your own nut butters in a matter of minutes. Another bonus is that you can add or subtract any spices or flavorings you wish, and use any kind of nut or seed.

INGREDIENTS

1 cup raw hazelnuts
1/2 tsp. Ceylon cinnamon
1/2 tsp. powdered ginger
A dash of salt
A sprinkle of chili powder (opt.)

METHOD

  1. Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast for about 12 minutes, until dark brown—but not burnt—and fragrant.

  2. Remove from oven and let cool slightly—the skins slip off more easily if cool. Transfer to a large kitchen towel, fold over the nuts, and roll them around to remove most of the skins. Fewer skins will produce a creamier nut butter.

  3. Place skinned hazelnuts in a food processor. Purée until a butter begins to form, scraping down the sides as needed.

  4. Once it is creamy and smooth, add the ground cinnamon, ginger, chili powder, and salt. Purée again until mixed. Taste and adjust seasonings as needed.

  5. Transfer to a jar and store in the refrigerator.

Cinnamon-Hazelnut Latte

TIME: 15 MINUTES (not including making the hazelnut butter or milk), SERVES: 1 MUG

If you’ve followed our two other recipes for Roasted Nut Milk and Roasted Nut Butter, this is the creamiest, most comforting way to join the two, and keeps you going for hours with the added fat and protein. This drink makes me want to jump out of bed in the morning and turn on the blender.

If you don’t want to go to the trouble of making your own nut milks or butters, you can, of course, purchase them. I love the flavor of hazelnuts, but it can be difficult to find hazelnut butter/milk at the store—try a cinnamon-almond latte instead!

INGREDIENTS

1 cup brewed coffee or Americano
1 cup hazelnut milk, or alternative “milk” of choice
1 tbls. Ginger-Cinnamon Hazelnut Butter, or nut butter of choice
Dash of Ceylon cinnamon
1 scoop unflavored collagen peptide proteins (opt.)
1 tbls. coconut oil, MCT oil, or ghee (opt.)
1 - 2 tsp. sweetener of choice (opt.)

METHOD

  1. Brew coffee or espresso.

  2. Heat your preferred nut/seed “milk” in a small saucepan.

  3. Add the coffee, “milk”, and remaining ingredients in a blender.

  4. Blend on high for 20+ seconds until very smooth and frothy. It should appear lighter in color.

  5. Pour into your favorite mug and sprinkle with cinnamon for a fancy touch.

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Turmeric-Brined Eggs with Star Anise & Cinnamon

TIME: 15 MINUTES (not including boiling eggs and overnight brining); SERVES: 1 QUART (~8 eggs)

Living in Pennsylvania, I’ve become very familiar with the classic PA Dutch dish, “Beet Pickled Eggs”. The fuchsia hue is gorgeous, and got me thinking of other ingredients I could use to color boiled eggs, which of course brought me to: turmeric!

Adding a small cinnamon stick and star anise pod kicks up this brine’s game. I love to serve these sprinkled with “everything seasoning” for a fun appetizer, or make pickled-deviled eggs with turmeric mayo.

INGREDIENTS

~8 “9 minute” boiled eggs (or however many you can squish in a jar comfortably)
1 cup distilled white vinegar
2 cups filtered water
2 tbls. kosher salt
2 tbls. black peppercorns
1 small cinnamon stick
2 star anise pods
1 tsp. ground turmeric or 1 tbls. peeled, fresh grated turmeric

METHOD

  1. Peel the boiled eggs and set aside.

  2. Mix remaining ingredients together in a saucepan and bring to a boil, stirring to dissolve the salt. Remove from heat and let cool completely.

  3. Place eggs in a quart jar, and cover with the brine. Let sit in the fridge overnight, shaking every so often.

  4. After you serve the eggs, you can use the brine again to pickle veggies or another batch of eggs.


Recycled brine for Daikon radish, carrot & celery pickles.

Recycled brine for Daikon radish, carrot & celery pickles.